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Put your training and experience to use with ITEC’s RPL services and earn a nationally recognised qualification with a SIT30821 – Certificate III in Commercial Cookery via our RTO partners.
Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.
The qualification meets the needs of Culinary techniques, food safety, menu planning, kitchen management, flavor pairing, plating expertise.
To qualify for this certificate, you must provide evidence demonstrating that your skills and knowledge align with the courser’s learning outcomes. This evidence can take various forms. Demonstrating your current proficiency at a comparable level can be done through a CV (your student support representative can assist with this), an employment letter, or an employment contract.
Additionally, documents from prior work or educational experiences, such as references from licensed tradespeople you’ve collaborated with, apprenticeship records, academic transcripts, or assessments from relevant past qualifications, all contribute to the Recognition of Prior Learning (RPL) process. You can also submit proof of overseas qualifications or visual evidence of your work, especially for practical roles.
Required documents
ID
Resume
Payslips/work contract/ABN if self-employed
Photos/videos (for practical roles)
Risk Assessment and Management Documents
Incident Report Forms
Plans and Specifications
Job Cards
Quotes/Invoices
Anywhere in Australia, you can obtain a certification with a nationally acknowledged credential.
Get certified within four weeks of receiving the evidence
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Speak to ITEC Australia about your goals, and allow us to guide you towards the qualification that will help you reach them.
Your dedicated consultant will guide you through the process of putting together a portfolio of evidence. This can contain overseas qualifications, transcripts, certificates, photos and videos, samples or work examples, letters of reference, your current resume, etc.
Once one of our partner registered training organisations (RTOs) has assessed your portfolio, the assessor assigned to your case may be in touch if any additional evidence is required. If you have any weak areas, the RTO may assign a trainer to upskill you at no cost to you.
ITEC Australia is partnered with Registered Training Organisations whose qualifications are nationally recognised in Australia, and are the same as the qualification you would receive from full time study. Qualifications can also be useful for licensing or immigration purposes.
This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
Completion of this qualification contributes to recognition as a trade cook.
This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication.
There are no entry requirements for this qualification.
25 units must be completed:
All electives chosen must contribute to a valid, industry-supported vocational outcome.
Note: Units marked with an *asterisk have one or more prerequisites. Refer to individual units for details.
Core units | |
SITHCCC023* | Use food preparation equipment |
SITHCCC027* | Prepare dishes using basic methods of cookery |
SITHCCC028* | Prepare appetisers and salads |
SITHCCC029* | Prepare stocks, sauces and soups |
SITHCCC030* | Prepare vegetable, fruit, eggs and farinaceous dishes |
SITHCCC031* | Prepare vegetarian and vegan dishes |
SITHCCC035* | Prepare poultry dishes |
SITHCCC036* | Prepare meat dishes |
SITHCCC037* | Prepare seafood dishes |
SITHCCC041* | Produce cakes, pastries and breads |
SITHCCC042* | Prepare food to meet special dietary requirements |
SITHCCC043* | Work effectively as a cook |
SITHKOP009* | Clean kitchen premises and equipment |
SITHKOP010 | Plan and cost recipes |
SITHPAT016* | Produce desserts |
SITXFSA005 | Use hygienic practices for food safety |
SITXFSA006 | Participate in safe food handling practices |
SITXHRM007 | Coach others in job skills |
SITXINV006* | Receive, store and maintain stock |
SITXWHS005 | Participate in safe work practices |
Elective units | |
Group A – Cookery and Catering | |
SITHCCC025* | Prepare and present sandwiches |
SITHCCC026* | Package prepared foodstuffs |
SITHCCC032* | Produce cook-chill and cook-freeze foods |
SITHCCC033* | Re-thermalise chilled and frozen foods |
SITHCCC038* | Produce and serve food for buffets |
SITHCCC039* | Produce pates and terrines |
SITHCCC040* | Prepare and serve cheese |
SITHCCC044* | Prepare specialised food items |
SITHPAT014* | Produce yeast-based bakery products |
SITXFSA007* | Transport and store food |
Group B – Asian Cookery | |
SITHASC020* | Prepare dishes using basic methods of Asian cookery |
SITHASC021* | Prepare Asian appetisers and snacks |
SITHASC022* | Prepare Asian stocks and soups |
SITHASC023* | Prepare Asian sauces, dips and accompaniments |
SITHASC024* | Prepare Asian salads |
SITHASC025* | Prepare Asian rice and noodles |
SITHASC026* | Prepare curry pastes and powders |
SITHASC027* | Prepare Asian cooked dishes |
SITHASC028* | Prepare Asian desserts |
SITHASC033* | Prepare dim sum |
Group C – General electives | |
BSBSUS211 | Participate in sustainable work practices |
HLTAID011 | Provide First Aid |
SIRXOSM002 | Maintain ethical and professional standards when using social media and online platforms |
SIRXOSM003* | Use social media and online tools |
SITXCCS014 | Provide service to customers |
SITXCOM006 | Source and present information |
SITXCOM007 | Show social and cultural sensitivity |
SITXINV007 | Purchase goods |
SITXWHS006 | Identify hazards, assess and control safety risks |
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